Jackson-Triggs Okanagan Estate winery in Oliver, BC is proud to welcome visitors to its Tasting Gallery. Located in the heart of British Columbia’s wine country, our vineyards thrive on mountain slopes above Lake Osoyoos: our wine grapes quench their thirst on an endless supply of southwestern sunlight exposure. Wine-lovers can enjoy the relaxed and friendly hospitality of a wine tour and tasting at Jackson-Triggs Okanagan Estate winery: sample the limited edition collection of wine from SunRock Vineyard and savour vintage tastings while browsing our Wine Library. Select winery exclusive wines from our Proprietors’ Reserve and Grand Reserve collections are waiting to be discovered. Every bottle of red and white wine is carefully blended using advanced winemaking techniques and technology. Bottles of Jackson-Triggs Okanagan Estate’s international, award-winning Shiraz and Riesling Icewine are crafted from the South Okanagan’s unique mixture of hot climate and dry soil. Creating that perfect match of wine and food is a legacy of the winery’s two founders, Allan Jackson and Don Triggs: their signature on every bottle stamps approval of a wine well-suited for all culinary occasions. Wine and food lovers can try Jackson-Triggs Okanagan Estate's featured recipe and wine combination at home. Wine adventurers may later discover the other Great Estates of the Okanagan's wineries for a whole new set of viticulture experiences.

Jackson-Triggs Okanagan Estate Tasting Gallery Hours

• WINTER: 10:00am to 5:00pm
• SUMMER 10:00am to 6:00pm

Featured Jackson-Triggs Okanagan Estate Winery Recipe and Icewine

Soft Blue Cheese Cream and Icewine Macerated Stone Fruit Crostini

• 250 ml sliced sun-dried cherries and apricots (pre-soaked and covered with warm water)
• 250 ml Jackson-Triggs Reserve Riesling Icewine
• 6 pieces diced basil leaves
• 75 ml water
• pinch of salt and pepper
• 12 baguettes cut into thin slices
• soft blue cheese

COOKING INSTRUCTIONS:

In a small pan, heat stone fruit, Icewine and water until mixture becomes syrupy. Add basil, salt and pepper. Cool and set aside. Lightly toast baguette slices in a warm oven. Remove and spread soft blue cheese and top with the macerated stone fruit.

Made with Jackson-Triggs Reserve Riesling Icewine